Instructions

Add all seasonings together in a small bowl and mix well, forming a coarse paste. Spread paste evenly over both sides of each flank steak. Wrap each flank steak individually with GLAD® Cling Wrap and refrigerate for 2 to 12 hours.

Build a charcoal fire for direct grilling. Grill steaks directly over coals (approximately 450–500°F) for 5 minutes on each side. Internal temperature of steak should reach 140–150°F for medium rare to medium doneness.

For optimum tenderness, cut flank steaks across the grain into ¼ inch slices and serve.

The earthiness of the herbs paired with the mild fruitiness of the apple wood.

Credit: Chris Lilly

Credit: Recipe created by world champion pitmaster, Chris Lilly on behalf of Kingsford® charcoal.